heidih

I also prefer it to the heavy peanut sauce - not per health just taste How I was raised

That raw in the sauce is a "thing". On the other hand don't get me started on Omaha Steak gifting -arguments were had over time...

I know Adam Chandler's book got big buzz and his side by side on D Donuts and SB was fun. Never been to a Dunkin cuz none around these parts and SB are user friendly. https://www.seriouseats.com/2020/02/what-is-fast-food.html

Not a peanut butter person except when needed to sub for tahini or in a coconut based curry (don't hate" or in mouse traps) Hard J all, my life. Like jam

No no no the new view is embracing a good path rather than "giving up" something at least where I live - seriously! Like white at funerals. I really want those noodles now.

My take - we become accustomed to the canned hominy which in my experience one could almost sub with canned chickpeas. Thus when you get more chew it is not familiar. But the flavor should (oh heavens using that word) pop. Perhaps like people getting so into the sweetness of corn which is highly promoted and forgetting the essence of corn.

Which is what eG does well

RG or?

I get that. Viewing from my personal bias (as usual) - looking up recipes on a topic is white noise to me. I'll even plow through old eG topics enjoying the banter rather than expecting a recipe revelation. We are all different.

Trader Joes bitter orange may hit your spot

Reminds me f our rainbow gelatin talks

Who is the food writer who talked about her piano teacher sitting on the bread w/ chocolat during the lesson to get it just perfect? I have never forgotten that.

I had trouble framing the title. I have said before that "best" irritates me, however my new peeve is sites that put out alot of recipes on a subject in a blast. Almost too much. My preference is one or two with narrative. I may be in the minority. Your opinions? Example: https://www.seriouseats.com/roundups/eggplant-recipes

Bit "warmer" than expected?. BIL's good friend brought me some peppers from his home town in the Seychelles long ago - wow! Even the adorable Department of Ag beagle at LAX left the smuggled seeds alone.

Nice! In my house those require chicory coffee alongside

OK enablers/inspirerers 10:30pm but I am headed to kitchen to make up some no-knead dough. So cold here it can go overnight and then head to the fridge which is maybe warmer?

Humid where you are I think? Yeast dough is forgiving but that sounds tad gloppy

My initial assumption was a police car scenario cuz of your location. I did google. We are still pondering.

Friends are advocating girl's Fat Tuesday and to ditch the standards and just go but with low brow - Panda Express orange chicken etc - Could be fun. Got some hours to contemplate. Have not had PE in a few years. An then Wednesday morning we will roll into service having regretted it. Tolerant priest - lifelong surfer

@Kim Shook I am not a sweets person but that lemon filling is calling to me! Thanks.

@Hollaatme Yes chard is a workhorse. How kale got the superstar status eludes me. The rainbow stuff we grow for visitors as a border novelty but give me the plain green. I will never forget a neighbor kid bringing me some he proudly grew with his grandma - he assured me that just a smidge of butter made it out of this world. I prefer way more garlic than most find advisable.

This finely minced ginger sauce from Fuchsia Dunlop caught my eye this morning. Kinda off sesame oil but I'd modify to my taste. Anyone going to give it a go? https://www.seriouseats.com/2020/02/ginger-juice-flavor-sichuan-cooking.html

Well now I am looking at the sweet potato and the can of chickpeas and thinking sheet pan. Plenty of citrus ('tis the time of year) and maybe young nasturtium leaves and blooms. Plus citrus pickled red onions cuz Lebovitz got me going that way today.

Not my area but I like David and the hot chocolate recipes alone...https://www.amazon.com/Drinking-French-Cocktails-Apéritifs-Traditions/dp/1607749297

OK I am an idiot - thanks for the clarification